Restaurant Openings Report: Week of January 18, 2015

Every week, we take a look at some of the restaurants that have opened or will soon open across the country
Credit: Facebook/coopersnyc

Cooper’s Craft & Kitchen in New York has opened a Chelsea outpost. 

Detroit
The Museum of Contemporary Art Detroit (MOCAD) is pleased to announce that Dave Kwiatkowski (owner of The Sugar House and Wright & Company) and Marc Djozlija (formerly of Wolfgang Puck, co-owner of Wright & Company) will open a new café and bar at MOCAD. Café 78 will open to the public February 6 in conjunction with MOCAD’s winter exhibitions. Café 78 will operate beyond MOCAD’s hours with coffee and breakfast service starting at 8 a.m. and will feature Anthology Coffee and pastries from Zingerman’s bakehouse. At 11 a.m. the menu will transition from breakfast to lunch and dinner service with a menu of soups, salads, and sandwiches. In addition the menu features a full bar with craft cocktails and the popular bar snack spiced cashews.

Los Angeles
Blue Ribbon Restaurants has announced the planned opening of its first California location at its award-winning retail, dining, and lifestyle destination, The Grove, this spring. Blue Ribbon Sushi Bar & Grill at The Grove will feature a wide array of fresh sushi from the world’s oceans, as well as Blue Ribbon Sushi’s full complement of cooked Japanese items, favorites like Maine lobster steamed with miso butter, their award-winning fried chicken “Blue Ribbon Style” accented with wasabi honey, and wagyu rib eye with enoki ponzu and sea salt. The restaurant will be centrally located at The Grove and will feature outdoor seating adjacent to The Grove’s famed dancing fountain.

New York
Father-and-son team and co-owners Eric and Adam Miller are transporting their popular sea-to-table concept, Bay Kitchen Bar, from East Hampton to the Upper East Side with new outpost BKB. Located in the former Hospoda space, New Yorkers now have the chance to experience Miller's cuisine year-round when BKB opens its in mid-February. Menu favorites from the original Hampton location will be offered like Miller's Montauk tuna ceviche, lobster roll, and Fisherman’s Soup. In addition, from 5 to 6 p.m., they will offer a $1 oyster happy hour.  Inventive twists on classic cocktails include a seasonal apple Hot Toddy warmed tableside, and a carefully curated wine and beer list accompany the food while bringing Adam Miller’s talents to the table.

Cooper’s Craft & Kitchen, one of the original craft beer pioneers, has opened a new Chelsea location offering unique spirits and a sophisticated pub menu to the vibrant neighborhood. Priding itself on offering some of the rarest brews from around the world, from seasonal beers to limited edition draughts, some of Cooper’s Craft & Kitchen draft selections include Meadowlark IPA and Central Waters Mud Puppy Porter, while the food menu boasts great pub standards like soft pretzels with beer cheese dip and wagyu beef sliders with white cheddar, caramelized onions, and house made pickles.

Restaurateur Oliver Stumm, of Café Select and Rintintin, partnered with gallerist Max Levai, and Teddy Perweiler to bring a casual French bistro, Happy Ending, to Broome Street with Michelin-starred chef Francis Gabarrus in the kitchen. Chef Francis came from La Ville Stings in Southwest France; he was a protégé of Joel Robuchon and spent several years at French Laundry.

Mandarin Oriental, New York is delighted to welcome Michelin three-starred Basque chef Eneko Atxa to Restaurant Asiate for an exclusive, three-night Eneko Axta at Restaurant Asiate culinary pop-up showcasing his creative cuisine in New York City for the first time from February 18 to 20. The seven-course menu is priced at $185 per person with wine pairings for an additional $110 per person. Seating is very limited to ensure an intimate dining experience with chef Eneko and his renowned cuisine. Reservations can be made by calling or emailing the restaurant.

Kate Kolenda is the Restaurant and City Guide editor for The Daily Meal. Follow her on Twitter @BeefWerky and @theconversant.

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